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Spot Prawns with Miso Butter

perfect for sharing

Spot Prawns with Miso Butter

Printable Version

Prep: 10 min  |  Total: 20 min
Serves: 4

Louisa Manzeske

Louisa Manzeske

Dave and Louisa Manzeske are long time Sitka Salmon Shares members that used to split their time between Washington DC and Chicago before they were married. In those jet-setting days of visiting each other, they loved exploring the culinary scenes in both cities. They have vivid “taste memories” of those times, and enjoy reinventing their favorite dishes using the bounty of Sitka Salmon Shares. This recipe for spot prawns with miso butter is inspired by a dish they had at Sushi Dokku in Chicago. They love it with spot prawns, but it would be perfect with Sitka’s dungeness or bairdi crab as well!


  • ½ package (1 pound) spot prawns, shells and tails removed
  • 1 cup sake or white wine
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons mirin
  • 1 small shallot, chopped
  • ½ teaspoon ginger, chopped
  • 2 teaspoons white miso paste
  • 2 tablespoons + 1 teaspoon butter, cubed and softened
  • 1 lime, zested and cut in half
  • 1 green onion, sliced
  • salt & pepper to taste


Prepare Sauce

In a small pot, bring sake, rice wine vinegar, mirin, shallot and ginger to a boil. Reduce heat and simmer until the liquid reduces to less than ¼ cup and has thickened.

Finish sauce

Strain the shallot and ginger out of the sauce. Off heat, whisk in the miso paste until smooth.

Cook Prawns

In a medium skillet, gently sauté prawns over medium-low heat in 1 tsp butter until they just start to curl, about 1 minute per side.

Add Butter

Just before serving, quickly whisk 2 tbsp cubed and softened butter into the miso sauce with a sprinkle of salt. For a warmer or thinner sauce, heat gently on low heat until warm, but not too hot (the sauce will separate if too hot).


Spoon miso sauce on the bottom of each plate, then set the prawns on top of the sauce. Sprinkle prawns with lime zest, a squeeze of lime juice, and some green onion. Finish with a sprinkle of salt & pepper.

Louisa's pro cooking tip: The serving size is light, so eat this as either an appetizer or as a main course served with a hearty side. Louisa serves it with a side of brussels sprouts tossed with the leftover shallots & ginger, half a sliced green apple, salt & pepper, EVOO, and some lime juice.